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Coffee Cake A simple soaked recipe, so be sure to start it the night before. Notes:
I put cold cranberry sauce on the top of the batter and the batter burst through the middle and the moisture from the cranberries made the cake quite wet. See my fruit cobbler skillet cakes in the breakfast section. For 1 pie dish, or 9x9 cake pan, or 10 inch round cake pan, sized coffee-cake.
The night before (or 8-10 hours or so before you want it) mix up and soak on the counter: 7 1/2 oz soft white wheat flour 1/2 stick (1/4 c) melted unsalted butter 6 oz milk 2 oz whole milk yogurt Take out a very small scoop of batter after it has soaked on the counter, before adding anything in the morning. Mix this with 1-2 c raw nuts, just until barely covered and 2 T washed raw sugar and a sprinkle of salt. Set aside to sprinkle across the top of the batter before you put it in the oven. Mix together and stir-into the overnight batter: 1 egg 1/2 c (4 oz) sugar Mix together and gently but thoroughly stir-in: 1 t baking powder 1/2 t baking soda 1/2 t salt ~In baking pan put warm or room temperature compote type fruit: *homemade cranberry sauce *cherry pie filling *sauteed apples *blueberry compote Pour the batter over the top, stirring just a small bit into the fruit so it becomes part of the cake. ~Spread batter in baking pan. Sprinkle with, hopefully not too cold, single layer of blueberries or cranberries. Spread the batter coated nuts over the top. Bake at convection bake 375* about 35-45 minutes.
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